Spread 8 of the slices with about a tablespoon each of Chickpea Slather. Dress 8 other tomato slices with the Black Olive Spread. Top remaining slices with the pesto. Arrange all the tomato slices on a decorative platter garnished with the basil leaf.

Place the ricotta in a medium-sized bowl; drizzle with olive oil and sprinkle with pepper. Serve the ricotta and bread alongside the tomato platter.

n a shallow dish, combine the wheat germ and mustard seeds. Season the salmon fillets with salt and pepper. In a bowl, blend the Dijon mustard with the dry mustard and spread it over the skinned side of the fillets. Dip the mustard side of the fillets in the wheat germ mixture until thickly coated. In a nonstick skillet, heat the oil until shimmering. Add the fillets, crust side down, and cook over moderately high heat until browned and crisp, 3 minutes. Turn the fillets and cook over moderate heat until barely cooked in the center, 3 minutes longer. Transfer the salmon to plates and serve crust side up.